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    You are here: Home / Recipes / Side Dishes

    Roasted Brussels Sprouts with Bacon & Cranberries

    Published: Nov 10, 2020 · Modified: Nov 10, 2020 by Susie Weinrich · This post may contain affiliate links.

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    Oven Roasted Brussels Sprouts on a baking sheet with pinterest text overlay

    This Roasted Brussels Sprouts recipe is such a perfect side dish. It is salty from the crispy bacon, mixed with a little sweetness from the dried cranberries. Nothing better than sweet and salty!

    brussels sprouts in a black bowl with a cookie sheet in the background and a small bowl of dried cranberries

    It is a great recipe to use during the holidays when you have a lot of heavy casserole dishes on the menu and need a green vegetable, for balance. They are tasty enough to stand next to all the decadent dishes of the Holidays.

    Some other great brussels sprouts recipes are Creamy Orzo with Chicken and Brussels and Sausage Sheet Pan Dinner.

    How to Trim Brussels Sprouts

    • Trim about a ¼ in from the stem end of the sprout.
    • Peel away any loose outer leaves.
    • Cut them in half, lengthwise.

    How to Make Roasted Brussels Sprouts with Bacon & Cranberries

    Preheat your oven to 400 degrees and grab a large sheet pan.

    Start by washing and trimming your brussels sprouts.

    Place the trimmed brussels sprouts, and drizzle with 1 tablespoon of olive oil. Toss with clean hands.

    Cut the bacon into small ½ inch chunks and sprinkle the separated pieces over the brussels sprouts. If you put the bacon in the pan in clumps it will not get crispy.

    fresh brussels sprouts trimmed and topped with raw bacon

    Place the pan in the preheated oven for 15 minutes. Half way thru the cooking turn the bacon and brussels sprouts with a spatula.

    At the end of 15 minutes add the dried cranberries and cook for an additional 5 minutes.

    Oven roasted brussels sprouts on a sheet pan with a fork sitting on a black cooling rack

    Remove the pan from the oven and let cool for a couple minutes.

    Serve & Enjoy!!

    Serving

    This recipe makes a great side dish with hamburgers, turkey burgers, beef roast, steaks, grilled chicken, rotisserie chicken, pork chops, pork tenderloin, or seafood. Just about any protein will match up with these Oven Roasted Brussels Sprouts.

    Oven Roasted Brussels Sprouts Recipe

    roasted brussels sprouts in a black bowl

    Oven Roasted Brussels Sprouts with Bacon & Cranberries

    Oven Roasted Brussels Sprouts with crispy bacon and sweet dried cranberries. It is all cooked in the oven on one sheet pan. This is an easy side dish to make. 
    5 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 5 people
    Author: Susie Weinrich

    Ingredients

    • 1 tablespoon olive oil
    • 1 lb. fresh brussels sprouts, trimmed and cut in half (lengthwise)
    • ¼ tsp salt
    • pepper to taste
    • 4 strips of bacon, cut into small ½ inch pieces
    • ⅓ cup dried cranberries
    • optional 1 tablespoon of butter or olive oil to drizzle on at the end
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Preheat your oven to 400 degrees, grab a large sheet pan. 
    • Put the brussels sprouts on the sheet pan and drizzle with the olive oil, salt, and pepper. With clean hands toss the brussels sprouts so they are coated evenly with the oil.
      Sprinkle the bacon over top of the brussels sprouts, making sure the bacon is not in large clumps. By separating the pieces you will ensure you end up with crispy bacon.
      Bake for 15 minutes, flipping the brussels sprouts and bacon half way thru with a spatula.
    • Add the cranberries and cook for an additional 5 minutes. 
    • If your bacon did not release enough grease and the brussels sprouts look a little dry you can toss everything with an additional tablespoon of olive oil or melted butter at this point.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

    Originally Posted November 20, 2018 – Copy Updated November 10, 2020

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

    Comments

    1. Marcus

      October 15, 2021 at 12:02 pm

      5 stars
      One of my favorites

      Reply
    2. JOHN

      November 29, 2018 at 12:46 pm

      5 stars
      I would have never considered a Brussels sprout for any reason prior to my wife making this recipe. I get excited for them now!!

      Reply
    3. Emily Bruno

      November 23, 2018 at 1:37 pm

      5 stars
      Sweet and salty? Yes, please!!

      Reply
    4. Tawnie Kroll

      November 20, 2018 at 2:07 pm

      5 stars
      What an easy and yummy side dish!!

      Reply

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